How To Make
Recipes from Europe
Empanada Gallega is a classic Spanish savory pie from Galicia. It's filled with a tasty mix of tuna and vegetables, wrapped in a flaky crust!
Flour & Egg Yeast & Water Olive Oil & Salt Onions & Garlic Cloves Green & Red Peppers Tomato Sauce Canned Tuna Paprika
First, peel and thinly slice the onions on a cutting board. Also, peel and mince the garlic cloves.
Next, wash and dry the red and green peppers. Then remove the core and seeds and chop them.
Heat olive oil in a pan, add the chopped onions, garlic, and peppers. Season with salt and paprika.
Cook the vegetables until soft, then remove them from the heat and strain out the olive oil. You'll use it later.
Then add the tuna and the tomato sauce to the strained vegetables. Give it a stir and set this mixture aside.
Next we'll make the dough. Start by adding flour, salt, yeast and water to a bowl. If you're using active dry yeast, dissolve it in water first.
Also add the olive oil that you drained from the vegetables into the dough mixture and knead everything into a soft dough.
Brush the dough ball with olive oil and allow it to rest until doubled in size. Then knead it on the counter topped with flour.
Divide the dough in two, then thinly roll out half, trim the edges to fit the pan, and place it in the baking pan.
Preheat the oven to 400 degrees Fahrenheit, then spread the filling evenly over the dough with room to seal the edges.
Roll out the other half of the dough and place it on top. Pinch the edges with a fork, create holes, and brush the pie with egg wash.
Reduce the oven heat to 355 degrees Fahrenheit and bake the pie for 35 minutes until golden brown on the otuside.
Serve the empanada gallega hot for a meal of your choice. It tastes great for brunch, lunch, or dinner. And you can also eat it cold. Enjoy!
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